Preparation

Crust:

Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350°F for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

Filling:

Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, sauté chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven-proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350°F for 5 minutes until bubbly. Any remaining pie filling may be frozen.

Preparation

Crust:
Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350°F for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.
Filling:
Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, sauté chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven-proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350°F for 5 minutes until bubbly. Any remaining pie filling may be frozen.